1. Offal soup

Qinghai people regard steamed buns in offal soup as the best breakfast. It can not only replenish the body, resist hunger, but also resist cold. Offal refers to the cooked heads, hearts, lungs, intestines, stomach, hooves, etc. of cattle and sheep, commonly known as "offal". It is divided into two types, namely "cow offal" or "beef offal", "sheep offal" or "mutton offal". Offal soup is a soup made from offal. After putting it into the pot under water, add seasonings and simmer. After the intestines and tripe are rotten, take them out. Continue to cook the heads and hooves until the upper layer of oil solidifies (called "oil"). Remove them all and set aside. Add some dried onion shreds, coriander and other condiments to the soup. Offal soup is rich in flavor, not greasy, and nourishing.

2. Boiled tea

Boiled tea is a kind of boiled black tea. Drinking boiled tea is a tea drinking habit in Qinghai. To make tea, brick tea produced in the Sichuan and Hunan tea areas is boiled with water, plus green salt, Sichuan peppercorns, and for the more demanding ones, ginger peel and Schizonepeta are added. People in Qinghai drink salty tea, and there is a saying: "Tea without salt is like water, people without money are like ghosts"

3. Qinghai Noodles

Noodles are Qinghai people's pasta The most common yet unique home-cooked meal. This kind of dough is not rolled out with a rolling pin, but pulled out by hand. Take it out from the pot, pour the mutton clear soup, add diced mutton, tomatoes, and green radish slices to become "tomato mutton noodles"; mix wagyu, mutton slices, tofu, vermicelli, and vegetables to become "braised noodles"; and wagyu beef , mutton, vermicelli, and vegetables are stir-fried into "fried noodles", with many varieties and different tastes.

4. Qinghai Nongpi'er

Nongpi is to mix a certain amount of fluffy ash and dressing into wheat flour, mix it with warm water to make a hard dough, and then knead it several times. After it is fine and smooth, put it into cold water and wash it continuously to wash out the starch. When the dough becomes a honeycomb, put it into a steamer and steam it, which is called "gluten". Then scoop the precipitated starch paste into a steaming tray and steam it. It is called "steamed stuffed skin". The stuffed skin is steamed, peeled off from the plate, cut into long strips, served with gluten, and topped with vinegar, spicy oil, mustard, chives, garlic and other condiments. It tastes sour, cool, soft and delicate, and has a long aftertaste. Don’t think that stuffed skin is inconspicuous. It is soft and smooth, sour and spicy, refreshing and appetizing. It is one of the most popular varieties of Qinghai specialty snacks. It is loved by men, women and children. It is an essential dish for those who like to drink. delicacies, especially favored by women.

5. Qinghai Local Hot Pot

The "bottom" of Qinghai Local Hot Pot is generally made of mutton clear soup with a little pickled cabbage. If you like spicy food, Qinghai Local Hot Pot is the best choice. The taste is more spicy, but the soup is clear and the taste is natural and mellow; when you take a bite, you can see the perfect combination of the deliciousness of the mutton and the refreshing taste of the sauerkraut, without any greasy feeling. One thing I have to say is that since this dish appeared in the Western Han Dynasty, traditional copper hot pots have been used, using charcoal as fuel, so that the hot pot is heated evenly and has a natural taste.

And it is different from the "mutton shabu-shabu" that everyone usually eats. When the Qinghai local hot pot is served, the main ingredients have been neatly arranged in the pot, and they are basically cooked food. The top of the ingredients is garnished with some shredded chili peppers and green onions for seasoning. , looks pleasing to the eye